Preparation

Cook carrots in small saucepan of boiling salted water until tender, about 8 minutes. Drain well.

Meanwhile, sprinkle beef with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add beef and sauté until brown on all sides but still pink in center, about 2 minutes. Transfer beef to plate. Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots. Sauté until vegetables soften, about 5 minutes. Mix in 1 1/2 tablespoons thyme. Add wine and broth to skillet. Increase heat and boil until sauce is reduced to 1/2 cup, scraping up browned bits, about 8 minutes. Return beef and any juices to skillet. Add carrots. Cook until flavors blend, about 1 minute. Season stew to taste with salt and pepper. Divide stew between plates. Sprinkle with remaining 1/2 tablespoon thyme.

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Recent Review

I will not make this recipe again. It seemed to be in need of a few additions, so I browned the sirloin in 1/2 T each of bacon grease and butter, added a bay leaf and also some fresh minced garlic. It was only OK. Because of comments by other reviews that the meat was tough, I also sprinkled a little Adolf's Tenderizer on the beef. Nevertheless, it was a bit tough and the flavors were not as complex as I think they should have been. My guest thought it was a recipe worth "working with" to improve, but I'd rather find a recipe a really like in the beginning!